The braai bread you know and love, with a delicious meaty centre.  

Boerie ‘stokbrood’ 

Serves 8-10 

Ingredients

1kg boerewors 
500g store-bought bread dough 
Tomato sauce and mustard, for serving (optional)  

Method 

1. Keeping the casing intact, twist boerewors into 10 smaller sausages, then cut into individual portions. 
2. Thread sausage onto wooden or metal skewers. 
3. Braai for 3-4 minutes over medium coals until par-cooked. Remove and cool. 
4. Divide dough into 8-10 balls, then roll each out into a long log. 
5. Wrap dough around sausages and pinch the edges to enclose. 
6. Braai over medium coals for 15-20 minutes or until dough is cooked through. 
7. Serve boerie stokbrood while hot, with tomato sauce and mustard for dipping (if using). 

Cook’s note:
Mix together 1/4 cup each canola oil, melted butter and finely chopped herbs and brush over bread towards the end of cooking. This adds extra flavour and crispiness. 

Compiled by: Sjaan van der Ploeg

Photography: Zhann Solomons, Fresh Living Magazine

Also read: Beer-marinated boerewors gyros

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